Grain Free Pumpkin Bars
Author: Alexa Schirm
Serves: 10
- 2 cups almond flour
- ¼ cup tapioca flour
- ¼ cup flaxseed meal
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon chia seeds
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- ½ tsp ginger
- 1 cup pumpkin puree
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup coconut milk
- ⅓ cup honey
- 4 tablespoons coconut oil
- In a large bowl mix the almond flour, tapioca flour, flaxseed meal, baking soda, salt and chia seeds and spices.
- In a separate bowl, add coconut oil (not melted) and honey. Cream, mixing together until smooth and fluffy with a hand-mixer
- Add in eggs one at a time and continue to mix.
- Continue mixing in pumpkin, vanilla extract, and coconut milk.
- Pour wet ingredients in with dry ingredients and mix together with hand mixer to form batter.
- Line a small baking sheet with parchment paper,
- Pour the mixture evenly in the pan.
- Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Set the pan on a wire rack when removing it from the oven and allow it to cool.
Recipe by Simple Roots at https://simplerootswellness.com/grain-free-pumpkin-bars/
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